Arugula, Fennel & Persimmon Salad

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SF Gate

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Ingredients

Dressing

1 shallot, very finely minced

1 tablespoon lemon juice

Sea salt

3 tablespoons extra virgin olive oil

Salad

1/4 pound baby arugula

1/2 bulb fennel, sliced paper thin

1 Fuyu persimmon, ripe but firm

1/4 cup coarsely chopped toasted walnuts (optional)

Freshly ground black pepper

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